I thought that might be the case but was holding out a little hope for shortcut! Just gives me another reason to get back into making homemade regularly. ;) Thanks for your response and for sharing this recipe! My previous attempts have been sad so I can’t wait to try this one.
I came from Shanghai so the sweet soy milk 甜豆槳had always been my favorite breakfast item, until I met my husband. He was born in Taiwan to parents who migrated from the mainland with the ROC government in the late 1940s. His savory 豆漿 is now the star of our breakfast table in our PNW home! 😃
The savoury soy milk is so good, omg, thank you for sharing the recipe! I used store-bought soy milk that does have vitamins added, though no gums, but it didn't curdle too well. I think I may not have let it get quite hot enough, but nonetheless it was delicious, like a creamy dreamy soup. I love George Lee's work, I have to get his book!!
Does the recipe require homemade unsweetened soy milk, or will store-bought with all its extra binders/etc work?
Either homemade soy milk or storebought (Asian grocery) fresh soy milk— unfortunately any extra gums/binders will inhibit the curds from forming :(
I thought that might be the case but was holding out a little hope for shortcut! Just gives me another reason to get back into making homemade regularly. ;) Thanks for your response and for sharing this recipe! My previous attempts have been sad so I can’t wait to try this one.
Have been enjoying 鹹豆漿 ever since I found out about it. I’ll try pouring it from higher up next time. Mine wasn’t as frothy and the curds were smaller
Yes, I've found the tricks are 1) making sure the soy milk is HOT, like freshly boiled hot, and
2) pouring it from high up! And then not disturbing it for a few minutes at least
I got the cookbook and it’s outstanding! Am looking forward to your next one too 😄
Thanks so much! It's in progress
welcome back stateside! this cookbook looks amazing, going to have to purchase ASAP :)
thank you, it feels great (and weird ?!) to be back! the cookbook is wonderful, hope you enjoy!
I came from Shanghai so the sweet soy milk 甜豆槳had always been my favorite breakfast item, until I met my husband. He was born in Taiwan to parents who migrated from the mainland with the ROC government in the late 1940s. His savory 豆漿 is now the star of our breakfast table in our PNW home! 😃
The savoury soy milk is so good, omg, thank you for sharing the recipe! I used store-bought soy milk that does have vitamins added, though no gums, but it didn't curdle too well. I think I may not have let it get quite hot enough, but nonetheless it was delicious, like a creamy dreamy soup. I love George Lee's work, I have to get his book!!